Sustainability | Free Full-Text | Analysis of Apple Fruit (Malus × domestica Borkh.) Quality Attributes Obtained from Organic and Integrated Production Systems

Protocatechuic acid0.53 c,*–0.43 b0.37 a——–Aesculin11.09 d10.03 c9.42 b10.44 c1.74 a1.77 a1.78 a1.83 aChlorogenic acid62.09 d,e64.27 e24.30 b25.33 b42.49 c60.56 d21.39 a21.51 a

p

-Hydroxybenzoic acid1.05 c0.91 c0.76 b1.34 d–0.32 a—-Catechin——–11.36——Caffeic acid8.47 b8.46 b8.61 b8.17 b3.30 a3.30 a3.24 a–Syringic acid1.49 a1.84 b–1.66 ab——–Rutin—-11.60 a46.90 b——–

p

-Coumaric acid0.77 a1.33 b1.94 c0.51 a——–Quercetin 3-

O

-galactoside88.64 c96.85 d76.81 b146.21 e0.87 a0.98 a0.79 a0.92 aFerulic acid0.33 a0.26 a0.60 b———-Naringin—-0.08 a0.14 b——–Kaempferol 3-

O

-glucoside11.72 e14.33 f6.19 c8.30 d0.27 a0.42 b0.23 a0.23 aApigenin 7-

O

-glucoside0.41 b0.45 b,c–0.54 c–0.12 a–0.12 aPhlorizin67.27 f46.53 e33.27 d29.18 c1.18 a2.39 b2.00 b0.93 aPhloretin6.91 c5.94 b6.68 c5.62 b2.00 a2.01 a2.01 a–Baicalein1.21 c1.08 b1.26 c1.00 b0.23 a0.24 a0.24 a0.23 aNaringenin2.17 c1.81 a2.25 d1.65 b——–Kaempferol17.68 b,c18.70 c14.40 a16.08 b——–